How do you make the perfect steak? Watch these techniques from Michelin Star chefs and get your steak perfect, every time,
This is how two Michelin star chef Philippe Chevrier does it.
Swiss chef Chevrier holds two Michelin stars for Domaine de Châteauvieux in Satigny, but he also owns a New York-style steak house in the heart of Geneva and here, they serve about 33 tonnes of beef annually and three tonnes of Kobe beef.
Chef Philippe suggest to cook the steak on a very hot surface. You should under-cook the steak, so if you want medium-rare steak, cook until rare. Then you should let the steak rest. Resting the steak allows in to become more tender. Fifteen minutes is enough for resting, even if the steak goes cold.
After the steak is rested, it will be grilled again and sliced. It will then be covered in butter, salt and pepper and finished under the heat. The butter is the secret ingredient as it seeps inside the steak and cooks it inside.
Wolfgang Puck likes the Ribeye cut but recommends Japanese beef if you can get it. For this video with Independent he chooses an Australian Black Angus. He starts by rubbing oi and seasoning on the steak. Then he grills, making sure not to turn too often so that is sears well. The next stage is resting on a warm plate for 10 minutes. He then puts garlic and herbs on a sizzling platter, then slice, serve and enjoy.
Lots of tips here from Gordon Ramsay. First up, Steak Diane - trim the fat, roll thin and season. Sear on both sides and leave to rest. In the same pan add chopped shallots, nob of butter and mushrooms, add a dash of brandy and flambé. Add cream and chopped parsley, add the steaks and cook.
For steak gremolata, sear the fillet steaks with garlic rosemary and thyme in the pan add chicken stock. Ramsay tries to turn a vegetarian by serving steak with a tarragon dressing. For his spicy beef salad, he chooses sirloin. For the ultimate steak sandwich, he chooses fillet. He bastes the steak with garlic rosemary butter while searing and finishes in the oven.
Heston Blumenthal goes in search of steak perfection. He chooses Sirloin or Ribeye, leaving the steak in the fridge for two days. His top tip is to start with a smoking hot pan. Season the steak with salt only, and place in the hot oil. Blumenthall recommends using a digital thermometer to get the temperature just right. Cutting into the steak will only let the juices run out. Letting the steak rest for at least five minutes. He also demonstrates the importance of letting the steak rest and explains why.